Ingredients
-
1 1/2
-
1/2
-
1 1/2
-
2
-
1/2
-
1
-
1
-
1/2
-
2
-
1/2
-
-
-
-
-
Directions
Mango Cake, Mango Season is upon us and here is a tried and true Darwin recipe to help use up the windfall!, Having no self rising flour I just added 1 25 tsp baking powder and 5 tsp salt This is the only mango or banana bread recipe I have that starts in a saucepan I always have a windfall also Missy you must be down under having your windfall in November Mine is May/June/July This has a lovely texture and nice flavor I didn’t even wait to ice it
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Steps
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1
Done
|
Skin and Chop Up Enough Mango Flesh Which Can Then Be Pureed in a Blender to Make 1/1/2 Cups of Mango Puree. |
|
2
Done
|
Into a Large Saucepan Place Puree, Butter and Sugar, Stir Over a Low Heat Until Butter Is Melted. |
|
3
Done
|
Add Bi-Carb Soda and Sultanas, Stir Well and Cool Slightly. |
|
4
Done
|
Sift Into the Saucepan Plain Flour, Self Raising Flour, Nutmeg, Cinnamon, and Fresh Chopped Mango and Mix Well. |
|
5
Done
|
Pour Into a Greased and Floured 20-23cm Tin and Bake For Approximately 1 Hour at 175 Degrees Celsius. |
|
6
Done
|
Once Cooked, Allow Cake to Cool and Ice With Lemon Icing. |
|
7
Done
|
Note: Sultanas Can Be Substituted With Currents or Raisins; Also About 1/2 Cup of Walnuts or Almonds Can Be Added. |
